But I am back with a recipe that pops up on the weight watchers boards every now and again. Chocolate Chickpea Cake! Now this is gluten free and veggie friendly, I topped it with 90g of chocolate Philadelphia as it was a bit dry without it but you could serve it with ice cream, custard, frozen yogurt or whatever you want. Just remember to adjust the propoints accordingly!
1 can (around 200g when drained) of Chickpeas
3 Tbsp Splenda or 0pp Sweetner
1 1/2 tsp Baking Powder
25g Cocoa Powder (I use Green & Blacks)
- Stick all the ingredients in the food processor and blitz!
- Turn the cake mix into a non stick cake tin, I use a 10 inch round tin but you can use whatever you want!
- Bake for 20 minutes at 200 degrees, or until a cocktail stick comes out clean.
- I like to leave too cool and top with Cadbury Philadelphia before serving. Yummy!!
*If topped with 90g Cadbury Philadelphia then it is 3pp per serving.